9 Servings 35 min Cook
6 Potato small (1-3/4" to 2-1/2" dia) Potato
1 Tbsp, crumbled Bay Leaf
2 Tbsp Olive Oil
1 Cup, chopped Onions
3 2/3 Cup, pieces or slices Mushrooms
1 Tbsp Salt
1 Tsp Pepper
1 Tbsp Dill
1/2 Cup Wheat Flour
2 Slice (1/8 of fruit) Lemons
1 Tbsp Dijon Mustard
1 Tbsp Horseradish
Wash, peel and dice potatoes.
Boil until fully cooked and fork tender.
Dice the onion and coarsely chop mushrooms.
While potatoes are cooking, heat one tablespoon of oil in a large pan.
Add the onion and mushrooms to the pan and cook on medium-low heat mixing occasionally until all the liquid evaporated, about 15-20 minutes.
Cook for another 5 minutes until mixture starts to brown.
Season to taste with salt and pepper.
Once the potatoes are cooked, drain them well and mash.
Season to taste.
Cool the potatoes.
Add flour and mix well.
Take about 2 tablespoons of potato dough and flatten into a disk, place one spoonful of mushroom mixture and cover with more potato dough.
Form into a disk.
Once all the potato cakes are assembled, heat the remaining tablespoon of oil in a large pan.
Place potato cakes on the pan and fry about 5 minutes until they turn golden, flip, and fry another 5 minutes until golden.
Serve with leftover mushroom mixture if any left.